Svestkove Knedliky Plum Dumplings
Discover the charm of traditional Czech cuisine with Svestkove Knedliky, or Plum Dumplings—an irresistible dessert that beautifully balances soft, pillowy dough with juicy, sweet-tart plums. Made with a delicate blend of all-purpose flour, semolina, and a touch of melted butter, these dumplings are filled with whole plums (optionally sweetened with a sprinkle of sugar) and gently boiled until tender. Each dumpling is then crowned with melted butter, a dusting of powdered sugar, and a hint of cinnamon for a warm, aromatic finish. Quick to prepare and perfect for any occasion, these dumplings are a delightful blend of texture and flavor, served best warm and fresh. Indulge in this comforting, homemade treat that’s a nostalgic favorite in Eastern European kitchens! Keywords: Czech plum dumplings, Svestkove Knedliky recipe, traditional Eastern European dessert, fruit-filled dumplings.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams all-purpose flour
- 50 grams semolina
- 0.5 teaspoons salt
- 50 grams unsalted butter (melted)
- 120 milliliters milk
- 1 large egg
- 12 small to medium plums
- 2 tablespoons granulated sugar (for filling)
- 2 tablespoons powdered sugar (for garnish)
- 1 teaspoon ground cinnamon
- 50 grams butter (melted, for topping)
Instructions
In a large mixing bowl, sift together the all-purpose flour, semolina, and salt.
Add the melted butter, milk, and egg to the dry ingredients. Mix until a soft, smooth, and slightly sticky dough forms. Knead lightly on a floured surface for 2-3 minutes.
Cover the dough with a clean kitchen towel and let it sit for 10 minutes.
Wash and dry the plums. If desired, pit the plums, but keep them mostly intact. Optional: fill each plum with a little granulated sugar for extra sweetness.
Divide the dough into 12 equal portions. Flatten each portion into a disc and place a plum in the center. Carefully wrap the dough around the plum, sealing completely to form a dumpling.
Bring a large pot of salted water to a gentle boil. Reduce to a simmer and carefully drop in the dumplings in batches to avoid overcrowding. Cook for 8-10 minutes, or until the dumplings float to the surface.
Remove the dumplings using a slotted spoon and drain well.
Place the cooked dumplings on a serving platter. Drizzle with melted butter, sprinkle with powdered sugar and cinnamon, and serve warm.
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1236 mg | 54% | |
| Total Carbohydrate | 352.9 g | 128% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 116.0 g | ||
| Protein | 41.6 g | 83% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 250 mg | 19% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1658 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
